Chickpea Flour |D.I.Y
Vegan + Alkaline Rich + Gluten-Free
While on the Dr. Sebi diet, I found myself using chickpea flour (also known as garbanzo or besan flour) for EVERYTHING. Even now, it remains a focal ingredient for so many of my recipes. Its light, multi-purposeful and filled with all sorts of nutrition benefits, which is a super win! And according to Dr. Sebi's health-theory, raw (non-canned) chickpeas are considered an alkalizing agent for the body - a cell food. And what makes chickpea's even more clutch, is that there is an option to make this legume into a flour! When white flour seems to dominate most baked-goods, pastas and the glycemic index, this "smart carb" presents itself as a formidable alternative in the realm of dieting. And as a health conscious vegan, I am by default a super-fan of the chickpea and its flour. This legume offers a generous amount of nutrition because it's loaded with natures best! Vegan or not, chickpea's and its flour is a pantry essential!
Just one cup offers you (in daily recommended values):
12.5 grams of dietary fiber
14.5 grams of protein
4.2 grams of fat
I COULD CRY WITH ALL OF THIS GLORIOUS NUTRIENT DATA!
NOTE: Other recipes may suggest skipping the over-night soaking process and jumping straight to blending the raw chickpeas; however, it's best to soak all nuts, seeds, grains, and beans before consuming them. When the chickpeas are soaked, then dehydrated, they are easier to digest.
Ingredients & tools:
3 cups of raw chickpeas | Garbanzo beans
1-gallon glass jar
1-gallon Spring water
fine wire mesh Strainer or sifter
high-speed blender or nutribullet
your choice of a: Baking sheet, dehydrator tray or food dehydrator
Soak 3 cups of raw chickpeas in a 1-gallon glass jar.
fill up the glass jar with spring water and let it soak overnight (fyi, chickpeas will increase in size).
once soaked overnight, strain and rinse chickpeas thoroughly.
depending on your method, transfer cleansed chickpeas into a dehydrator tray, baking sheet or food dehydrator.
evenly spread out chickpeas on tray.
Place baking tray with chickpeas inside of the oven and set to 100 degrees Celsius for 16 hours; or if using the food dehydrator, dehydrate for 16 hours.
After baking / dehydrating the chickpeas for 16 hours, remove from tray and transfer baked chickpeas into a high-speed blender.
blend chickpeas with nutribullent or high-speed blender for 30-45 seconds, Until a powder consistancy is achieved.
repeat the process 3-4 times until desired powder/ flour texture is achieved.
Take a large bowl and filter/ sift chickpea flour into it by using a strainer or sifter.
remove any large chickpea particles from the strainer/sifter.
Transfer chickpea flour into a glass jar with top, tupperware or zip-lock bag.
store inside the fridge.
use your chickpea flour in:
homemade chickpea gravy.
all sorts of baked-goods.
Chickpea Breakfast Scramble.
chickpea breakfast omelet.
MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,
I WOULD LOVE TO SEE YOUR PHOTOS!